Winery Corinne & Damien DeneufbourgGaïa
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Gaïa from the Winery Corinne & Damien Deneufbourg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gaïa of Winery Corinne & Damien Deneufbourg in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Gaïa
Pairings that work perfectly with Gaïa
Original food and wine pairings with Gaïa
The Gaïa of Winery Corinne & Damien Deneufbourg matches generally quite well with dishes of beef, pasta or veal such as recipes of beef goulash, chinese noodles with shrimp or caramelized lamb mice.
Details and technical informations about Winery Corinne & Damien Deneufbourg's Gaïa.
Discover the grape variety: Savatiano
This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.
Informations about the Winery Corinne & Damien Deneufbourg
The Winery Corinne & Damien Deneufbourg is one of of the world's greatest estates. It offers 10 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
